Veal escalopes with porcini mushrooms
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels surprisingly fancy. Tender veal escalopes are paired with earthy porcini mushrooms in a silky Madeira cream sauce that comes together in just thirty minutes total. Porcini mushrooms are packed with umami and antioxidants, making this dish as nourishing as it is delicious. What I love most is how simple it is to execute without any fussy techniques. The whole meal, from prep to plate, takes barely half an hour, so it's perfect for when you want something elegant but don't have hours to spend in the kitchen.
Ella x
Ingredients
- 15 gramscooks' ingredients porcini mushrooms
- 15 gramsbutter
- 1shallot(shallot, sliced)
- 1garlic clove(garlic clove, crushed)
- 4 tbspblandy's duke of clarence madeira
- 1savoy cabbage(savoy cabbage, shredded)
- 4waitrose british veal escalopes
- 1vegetable oil(Vegetable oil, to brush)
- ¼ tspnutmeg(nutmeg, grated)
- 4 tbspdouble cream
Detail level
Instructions
- 1
Soak the mushrooms in 150ml boiling water for 10 minutes then drain, reserving the liquid. Chop the mushrooms. Melt the butter in a medium pan and sauté the shallot and garlic together over a medium heat for 2 minutes until softened. Add the mushrooms and cook together for a couple of minutes. Add the Madeira and shredded cabbage followed by the mushroom liquid and seasoning. Cover and cook gently for 4-5 minutes until the cabbage is tender.
- 2
Heat a griddle or frying pan until very hot. Brush the escalopes with oil and season. Cook for 5-6 minutes turning once until cooked through. Transfer to warmed serving plates and leave to rest.
- 3
Add the nutmeg and cream to the cabbage and mushrooms and bring to simmering point. Serve with the veal escalopes and mashed potatoes or even tagliatelle.
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